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Carrot Kheer recipe


Carrot kheer recipe / Carrot payasam recipe – No need to wait for special occasions or festive season to make payasam.


Carrots – 3 nos
Thick coconut milk – ½ cup
Thin coconut milk – 1 cup
Jaggery (powdered) – ½ cup
Water – ½ cup
Salt – a generous pinch
Cashews – 2 tbsp
Ghee – 1 tbsp
Cardamom powder – 1 tsp

Peel carrot outer skin, wash and cut into pieces. Cook the chopped carrots in enough water for 10 minutes or until becomes soften.

2.    Once it gets cooked, cool completely and grind in a mixer to a fine paste.

3.    Meanwhile, soak powdered jaggery in ½ cup water for 10 minutes and drain in the filter to remove impurities.

4.    Shred coconut and grind to extract milk. Take thick and thin milk separately.

5.    In a sauce pan, add thin coconut milk, grounded carrot, drained jaggery syrup and keep in low flame.

6.    No need to boil the kheer, it must be in low flame and stir in between using a ladle. Once the steam comes on sides, turn off the flame. Add thick coconut milk to it and mix well.

7.    Roast the cashews in 1 tbsp ghee and add to it. Add salt and cardamom powder and mix well.




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